My father was born and raised in Hong Kong, and although he left us when we were quite young and never much spoke to us (least of all about his homeland), I wondered whether I would sense his connection to the place.

I could have sat for hours watching the boats and activity out of our hotel window. It’s really so easy to see how the territory’s natural geography made such a good location for a trading post way back when… The modern city is also captivating, and from Kowloon on the mainland, the skyline at night is more stunning even than Manhattan; the colours, spread and combinations, adding another dimension (though perhaps some might say it’s on the gaudy side). Out on the streets there seemed to be an awful lot of well-dressed office workers; the women particularly smart and assured – protected from the heat under very civilised covered walkways. Perhaps that was the only reminder of dad; he always was a snappy dresser.

Ever one for a bargain, before we left I insisted on queuing for two and a half hours to go to the tiny dim sum canteen, Tim Ho Wan, which had recently become the world’s cheapest michelin-starred restaurant (see video from The Guardian). I should have known better. Chinese food is delicious and flavourful but to be honest not that difficult to execute. A master chef’s sui mai, then, aren’t going to be that much more wonderful than a regular chef’s. So yes, the dumplings and other little dishes were tasty but not the amazing dishes you might be anticipating after a good stint sat on the pavement. And we should know, we ordered everything on the menu.